Sunday, October 2, 2016

CRUNCHY ASIAN SALAD

1 pkt (.7-oz) dry Italian salad dressing mix
1/2 cup sugar
2 tbsp lite soy sauce
2 pkgs (3-oz each) ramen noodle soup mix
2 pkgs (16-oz each) coleslaw or cabbage slaw mix
4 green onions, sliced
1/2 cup dry roasted sunflower kernels
1/2 cup sliced almonds, toasted

In a small mixing bowl, prepare the salad dressing mix according to the packet directions; stir in the sugar and soy sauce. Stir until sugar is dissolved. Set aside.

Break the noodles up into a large bowl. Discard the seasoning packet or save for another use. Add the slaw mix, onions, sunflower kernels and almonds. Stir to combine.

Pour the dressing over the salad and toss well to coat.

Yield: 12 cups
Note: File Photo

Note: This is a recipe I got from Kraft Foods.


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